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@JohnnyTarheel I got the feeling when she was chatting with Norah Grace that she was a genuine person. Didn’t seem like an act at all, what was crazy is the first words out of her mouth were Wow can I get a picture with you (Norah about hit the floor). She understood that Norah Grace was an actual fan and loved getting to chat with her. Greg from BBQ Central Show was there and quizzing people for prizes...he asked if any one knew the USDA medium rear temp, Norah was all over it!! He thought maybe Dad gave her the answer so he asked her to tell him what it means to spatchcock a bird. She explained it than said, but I go a step father and remove the breast bone and rib cage...gets my birds to lay flatter. He was speechless, makes her old man proud. She/we’ve learned a lot on here. Hopefully we contribute a little along the way.
XL BGE, KJ classic, Joe Jr, UDS x2 Massillon Ohio Check out Chef Norah Grace on Instagram @the_buckeye_bbq
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots." -Umberto Eco
@marysvilleksegghead Norah Grace told her she’s willing to go on food network with her and Big Moe. Funny thing, we just got invited to cook at an event in PA for BBQ Guru...next to Big Moe and Bob. I’m kind of excited, but kind of nervous to cook next to that level of talent.
XL BGE, KJ classic, Joe Jr, UDS x2 Massillon Ohio Check out Chef Norah Grace on Instagram @the_buckeye_bbq
@marysvilleksegghead Norah Grace told her she’s willing to go on food network with her and Big Moe. Funny thing, we just got invited to cook at an event in PA for BBQ Guru...next to Big Moe and Bob. I’m kind of excited, but kind of nervous to cook next to that level of talent.
Congrats on the down-stream opportunities. Key is to not let that level of participation interfere with her standard routine. She obviously has talent and skill sets that will become showcased. Your challenge is to keep the build-up at the comfort level she is in right now. Easier said than done but the more you can down-play the hype the much better she will feel and execute. FWIW-
Louisville; "indeterminate Jim" here. Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer!
It’s just fun when we are asked to participate and do things. It’s also nerve racking beyond belief for me. She handles it like a champ, I’m on edge the entire time
XL BGE, KJ classic, Joe Jr, UDS x2 Massillon Ohio Check out Chef Norah Grace on Instagram @the_buckeye_bbq
Danielle made her bones in the highly competitive, seriously male dominated comp circuit. She’s probably lots of things, but phony isn’t one of them.
I don't think I would have recognized her if she wasn't wearing that Diva Q hat. She's lost quite a lot of weight from what I remember from seeing her on some of those bbq competition tv shows from a few years ago. . Kudos to her!
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik
@EagleIII her company rib demo was amazing. Hard to believe she scored a 179.6 at The Jack and got 11th with them. She showed us 45 racks and every single one was the same. The best advise we heard was trust the process. Then she gave Norah and I some help with the process. Honestly she couldn’t have been more helpful.
XL BGE, KJ classic, Joe Jr, UDS x2 Massillon Ohio Check out Chef Norah Grace on Instagram @the_buckeye_bbq
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
@EagleIII her company rib demo was amazing. Hard to believe she scored a 179.6 at The Jack and got 11th with them. She showed us 45 racks and every single one was the same. The best advise we heard was trust the process. Then she gave Norah and I some help with the process. Honestly she couldn’t have been more helpful.
That’s awesome, dude! Are you allowed to share any of her tips?
@Jcl5150 I sure can, when I get home tonight I will share her competition sauce recipe. I don’t remember all of it off the top of my head, but she’s the first person I’ve ever heard say to temp ribs and wrap at 160°. She also suggested taking your ribs to 190° before you sauce. You will need to take your ribs up about 7 to 10° for the sauce to set.
during the wrap portion of the cook, she uses squeeze butter no secret there, apple juice, Cholula chipotle hot sauce, and a little brown sugar. The surprising thing about the hot sauce is that it reinforce the smoky flavor. Honestly one of the best ribs I’ve ever eaten, they were perfect, they pulled away from the bone cleanly where you bite; However, they were not overly soft. Hard to believe they were not a 180 rib.
As for measurements, it was about a cup of apple juice 4 tablespoons of the hot sauce and a quarter bottle of the squeeze butter 1c of brown sugar. This would provide enough for 3 racks of ribs. All of these measurements were via her eyeball, keep in mind these are a comp rib, so they aren’t going to be for everyone.
XL BGE, KJ classic, Joe Jr, UDS x2 Massillon Ohio Check out Chef Norah Grace on Instagram @the_buckeye_bbq
@Jcl5150 I sure can, when I get home tonight I will share her competition sauce recipe. I don’t remember all of it off the top of my head, but she’s the first person I’ve ever heard say to temp ribs and wrap at 160°. She also suggested taking your ribs to 190° before you sauce. You will need to take your ribs up about 7 to 10° for the sauce to set.
during the wrap portion of the cook, she uses squeeze butter no secret there, apple juice, Cholula chipotle hot sauce, and a little brown sugar. The surprising thing about the hot sauce is that it reinforce the smoky flavor. Honestly one of the best ribs I’ve ever eaten, they were perfect, they pulled away from the bone cleanly where you bite; However, they were not overly soft. Hard to believe they were not a 180 rib.
As for measurements, it was about a cup of apple juice 4 tablespoons of the hot sauce and a quarter bottle of the squeeze butter 1c of brown sugar. This would provide enough for 3 racks of ribs. All of these measurements were via her eyeball, keep in mind these are a comp rib, so they aren’t going to be for everyone.
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Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Floyd Va
XXL XL - Woo2, AR L (3) - Woo, PS Woo MM - Woo Medium - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
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Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
Diva Q happen to mention any upcoming TV programs, like new episodes of
BBQ Crawl?
Mini 2009
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
Mini 2009
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
Camped out in the (757/948/804)
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq
Good on ya for supporting CNG's goals and dreams! She's a keeper.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
during the wrap portion of the cook, she uses squeeze butter no secret there, apple juice, Cholula chipotle hot sauce, and a little brown sugar. The surprising thing about the hot sauce is that it reinforce the smoky flavor. Honestly one of the best ribs I’ve ever eaten, they were perfect, they pulled away from the bone cleanly where you bite; However, they were not overly soft. Hard to believe they were not a 180 rib.
As for measurements, it was about a cup of apple juice 4 tablespoons of the hot sauce and a quarter bottle of the squeeze butter 1c of brown sugar. This would provide enough for 3 racks of ribs. All of these measurements were via her eyeball, keep in mind these are a comp rib, so they aren’t going to be for everyone.
Massillon Ohio
Check out Chef Norah Grace on Instagram @the_buckeye_bbq